ON 15 SEPTEMBER, 2009, an e-mail to Chef David Sterling at Los Dos arrived from an American businessman living in Munich, Germany. “Can you recommend anyone,” he asked, “who could help me with designing the restaurant and creating the menu?Response from Chef David: “Boy, have you come to the right place!”

WHAT STARTED AS A SPECIAL WORKSHOP ONCE A YEAR in September to inspire the pros with new concepts in Yucatecan cuisinehas become so popular that we now offer it all year long, for a minimum of two people.

BRINGING HIS DESIGN AND CULINARY EXPERTISE into play for a "dream" consultation project,Chef David Sterling puts the finishing touches on everything from soup to nuts in a new Mexican restaurant chain in Germany.

SLOW FOOD INTERNATIONAL announces its newest regional chapter – SLOW FOOD YUCATÁN, based in Mérida, Yucatán.Launched by Chef David Sterling, Slow Food Yucatán has many exciting projects in the works. In addition, Los Dos students can sign up for Slow Food activities.

2 March, 2009 – THE GRANDE DAME OF MEXICAN COOKING – DIANA KENNEDY – recently traveled to Mérida to attend a friend’s birthday celebration. I was pleasantly surprised to receive a phone call from her requesting an audience. We chatted and swapped stories for an hour or so, and as she was leaving, she invited me to visit her at her home in Michoacán. She didn’t have to twist my arm, and just a month later, I was there.

28 August, 2008– THE DOYENNE OF FINE LIVING – MARTHA STEWART – recently paid a visit to Mérida to give "La Blanca" her white glove test. Martha spent a day with Chef David Sterling touring the colorful Mérida market, and cooking traditional Yucatecan fare at Los Dos. Crews filmed the event for the daytime program “Martha”.

19 February, 2008– THE SWARM OF CELEBRATED FOODIES TO MÉRIDA CONTINUES: Über restaurant critic Gael Greene recently spent a month in town, enjoying Yucatecan flavors and taking a class at Los Dos. Chef David Sterling and Ms. Greene also dined together at Néctar where pens were poised above notepads to see who could write the most entertaining review – on deadline. In a handful of weeks, Gael became a fixture of Mérida, meeting just about everyone we know and dining at restaurants even we never heard of.

30 December, 2007 – RENOWNED NEW YORK TIMES FOOD COLUMNIST, cookbook author and television personality, Mark Bittman, recently spent a week in Mérida on his quest for The Best Recipes in the World. Actually, his adventures this time will take shape as the new public radio program he is producing – title still undecided. Chef David Sterling is slated to be a guest in one of the first in the series.

CELEBRITY CHEF RICK BAYLESS – owner of Chicago’s award winning Frontera Grill and star of his own PBS series “Mexico: One Plate at a Time” – chose Yucatán as the setting for all 13 episodes of the series’ fifth season.And of course, no culinary adventure in Yucatán is complete without a visit to Los Dos, where Rick and 15 crew members arrived in October of 2006 to film one of Chef David’s classes. So popular was the experience that Bayless decided to return to Los Dos with more than 25 staff members from his culinary empire for the group’s annual July retreat and inspirational tour.

SINCE OPENING THE DOORS OF HIS COOKING SCHOOL, Los Dos proprietor Chef David Sterling has been called upon to share his expertise with companies large and small, worldwide. In Yucatán, he has consulted with the personal chefs of hacienda owners, as well as created custom-tailored menus for local restaurants.Farther afield, he has consulted on product development for global companies such as Kahlúa during their launch of a new beverage, and with Masterfoods in the creation of a line of Mexican-themed packaged foods.

April 14, 2009 – BLOG SCHMOG – who has time?But Chef David Sterling still manages to fill cyberspace with (what some may find to be) useful information about Yucatecan cuisine. Recently he was interviewed by some prominent online publications.

By popular demand! So many people have asked us to cater weddings and other special events that we have now developed this very special service. Menus include traditional Yucatecan fare – with a twist. Full service with bar and wait staff.